British BBQ Society Forums

Welcome aboard Tabs - if you're on facebook then find the BBBQS site and join that. very active members and you'll learn a lot of what you need from there.

No worries, it's totally worth the effort once every 3 months or so. I'm heading up again with a mate at the beginning of December to get my beef for Christmas - I fancy a dirty great Argentinian rib eye joint :)

For reference the prices obviously fluctuate a bit but the last Aus brisket I got ...

You'll also be surprised how cheap pork is. Whole loins for £15 is pretty standard and you won't pay more than about £2.50/kg for shoulder so a very nice boston butt will run you £20/25. If you want a butt make sure you ask for one on the bone as a lot of places sell boned shoulder and the last one ...

I've been there twice to go to Hixson and a couple of other places too. I usually get there for 2:30/3am because that way I can get home and get a bit of kip in before work!

If you're driving there is an NCP car park right next to the market so park there for £2.50 I think it is. You also avoid ...

Just ask for an untrimmed brisket. If they look at you oddly say you want the whole thing - point and the flat together.

Welcome aboard. As said local butcher or farm shops tend to be good places to get quality meat from. Costco and Booker/Makro are very good for some things like pork ribs, pork shoulders, smaller bits of brisket and sometimes beef short ribs.

Online butchers can be very good but also more expensive ...

Welcome aboard - join the facebook page for this forum, it's very busy all the time and there are a few fellow NI pitmasters on there too!

Two huge bits of advice.....

Buy a proper digital thermometer (two probes - one for the meat, one for the egg temperature). Big Green Egg actually rebrand the Maverick 733/734 but you can buy it much cheaper if it's branded Redi-Chek.

Secondly, do a test without meat to firstly burn off any ...

Hi, welcome to the kamado club! I have a Big Joe so if you have any questions on ceramic cooking fire away and I'll help if I can. I also suggest you head to the kamadoguru forum - its a goldmine.

Looks great! This was my first smoking season and I stuck to pork, chicken and sausages but looking at your result I'm confident i'll attempt a brisket next season.

Don't worry about seasons, just crack on and do a brisket. The left overs make great chilli so you can freeze it up for warming ...